Velvety Panang Curry with Tender Beef
A lusciously thick and aromatic curry where melt-in-your-mouth beef simmers in a rich coconut cream sauce fragrant with panang curry paste and torn kaffir lime leaves. Each spoonful delivers a perfect balance of sweet, salty, and subtly spicy flavors that cling beautifully to jasmine rice.
Ingredients
- 1 lb beef sirloin, thinly sliced against the grain
- 3 tablespoons panang curry paste
- 1 can (14 oz) coconut cream
- 1/2 cup coconut milk
+ 8 more ingredients
Instructions
Heat the vegetable oil in a wok or heavy-bottomed pan over medium-high heat. Spoon about 3 tablespoons of the thick cream from the top of the coconut cream can into the wok and let it sizzle until the oil separates.
Add the panang curry paste and fry for 1-2 minutes, stirring constantly, until deeply fragrant and the paste darkens slightly.
Add the sliced beef and stir-fry for 2-3 minutes until the pieces are just seared on the outside.
Pour in the remaining coconut cream and the coconut milk. Stir well and bring to a gentle simmer.
Season with fish sauce and palm sugar. Stir to dissolve the sugar completely. Taste and adjust the balance between salty and sweet.
Tear the kaffir lime leaves and add them to the curry. Simmer on low heat for 10-12 minutes until the beef is tender and the sauce has thickened.
Stir in half the Thai basil leaves and let them wilt into the curry for 30 seconds.
Ladle over steamed jasmine rice and garnish with crushed peanuts, sliced red chili, and the remaining Thai basil leaves.
Nutrition Estimate
Per serving • Estimated by Blinner AI